Chinese Beef Broccoli Recipe (video)

I’ve posted this recipe before (and it’s in the first Steamy Kitchen Cookbook) but I’ve just made a video showing you how to cook Chinese Beef Broccoli. It’s a super short 1:38 minute video.

I’ll even tell you my super secret ingredient for Chinese Beef Broccoli in the video. Also, I’m using the Steamy Kitchen wok that we just launched. It’s a nonstick wok with a cast iron interior layer and enamel outer layer. I’m using an induction burner – the wok works on gas, electric and induction!

For those who think you can’t sear or brown meats in a nonstick pan – I’m here to prove you wrong! YES YOU CAN. I’ll show you how.

Chinese Beef Broccoli Recipe

Servings: 4Prep Time:10 minutesCook Time:10 minutes

The secret ingredient in this dish is Chinese black vinegar. If you don't have this, substitute with young, unaged balsamic vinegar. The aged, good quality balsamic vinegar is too sweet - so make sure you get the cheaper, young balsamic.

To keep this dish vegetarian, replace the beef with fresh, thick, meaty shitake mushrooms (cut in half) or even sliced portobello mushrooms.

TO CUT FLANK STEAK ACROSS THE GRAIN: in the middle of this post for Flank Steak with Goat Cheese Recipe, I have a couple of photos showing you exactly how to cut flank steak across the grain. This is an important step because flank and skirt steak both are very tough cuts -- however -- if you cut it correctly, the steak becomes incredibly tender. Make sure you don't skip this step!

Directions:

1. Slice the flank steak ACROSS the grain. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature.
2. In a small bowl, mix together the ingredients for the Stir-Fry Sauce.
3. In a wok or large saute pan, add 1 cup of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
4. Discard the water in the wok and dry the pan well. Set the pan over high heat, swirl in the cooking oil. When the wok is hot, add the marinated beef, use your tongs to spread the beef out all over the surface of the wok in one layer. Let beef cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef, again spread the beef out over the wok and brown the other side. Push the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for 30 seconds. Then mix together with the beef.
5. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 15 seconds. Add the cooked broccoli back into the wok and toss to coat well.

I just made this tonight for dinner and it was great! To be a lil healthier though I used turkey cutlets….I was a bit confused w/the black vinegar. In my area there are Asian markets galore…and I couldn’t find it. Though I looked for something that EXACTLY said black vinegar. I understand it could also be replaced with a brown rice vinegar? I wasn’t sure so I played it safe with balsamic…did add dry roasted peanuts. OTHER THAN THESE couple things I followed everything to a T – very easy and scrumptious.

I learned how to make this beautiful dish tweny years ago in Chinese cooking class (I am not Asian but love the food). In order to destroy any bacteria, I blanch the broccoli in boiling water for a minute, then run it under cold, running water for a minute to stop the cooking. The broccoli keeps if not enhances its gorgeous color and is more digestible for the over-40 crowd. During Lent, I have prepared this dish without meat, just increased the amount of broccoli, or cube some Tofu and add it.
Most of all, so far I have never added the black vinegar, instead I increase the oyster sauce and sherry (not cooking cherry but pale dry cocktail sherry).
Off to the market, I’m salivating.

I just finished making this and was so disappointed. First off, didn’t have the black vinegar but un-aged balsamic was suggested as a substitute so I used that. I didn’t have rice wine so used rice wine vinegar…perhaps that was the problem; the two vinegars. The soy sauce was sodium reduced. Is that an issue? I have a very nice J.A. Henkel’s stainless steel stirfry pan. I did everything as instructed. Had made brown rice. Put the beef broccoli mixture on top of the rice and couldn’t wait to eat it. Well, it tasted awful. All I could taste was the oyster sauce and I can’t seem to get that taste out of my mouth! I soooo wanted this to work and totally expected it to work. I found there was not NEARLY enough of the soy sauce/cornstarch & pepper mixture to coat the meat. Also, the stir fry sauce didn’t seem adequate either. Anyone have any suggestions?

Well, you made a bad substitution. “Chinese rice wine” is not “rice vinegar”.
One is a wine. The other is a vinegar. While both are made from rice, the are completely different products. It’s as if you substituted red wine vinegar for red wine.

The last time I tried beef & broccoli was the PF Changs imitation recipe. Lets say that was #epic #fail. I already have one recipe for this weekend, but I have this bookmarked for my future cooking endeavors. This looks really good though